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Raspberry Mojito Bundt Cake #BundtBakers

Raspberry Mojito Bundt Cake

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Sun kissed beaches, glorious ocean waves and a big sip of a tropical drink. That’s how I picture a tropical vacation which is the theme for our BundtBakers this month. The theme made me think of Raspberry Mojito Bundt Cake only after I had exhausted my options and myself in making a kick ass mango coconut bundt cake. I tried. I really did.

Raspberry Mojito Bundt Cake

But tropical themed cakes and me don’t see eye to eye in first or the second try. Guys! I repeated the story that I had with my Tropical surprise bundt cake! As they say, third time is a charm. But this time, I did a complete change of plans and instead of mango and coconut which are my absolute favorite tropical flavors, I chose to go with a Raspberry Mojito Bundt Cake.

Raspberry Mojito Bundt Cake

My mango and coconut cake was baked well, came out of the pan ok. But it just didn’t have enough mango or coconut flavor. The whole exercise seemed pointless. I mean why add mango and coconut if you cant even taste them. So I baked again, this time adding more mango and some mango puree and some more coconut. You should have seen the mess it was after baking. It looked like a well baked cake, only it was not. The portions around mango chunks were too moist and the rest of the cake too dry. So I scratched the idea. And decided to go with a different cake.

Raspberry Mojito Bundt Cake

I am so totally glad that I did. At one point I just gave up and said I won’t do it this month. But then I didn’t want to be defeated by a cake, so I put my big girl pants on and started on this cake. And the resulting cake is every bit a Raspberry Mojito, only in the  Bundt Cake form! And to top it, Colorado has been sunny and warm this past week, so it feels like a vacation. Only not near the beach.

Raspberry Mojito Bundt CakeSince the cake tasted so much like the real deal, I decided to go a step further and make some candied raspberries and mint leaves. It was a lot of fun to do while the cake was cooling. And the resulting raspberries look so pretty!

Raspberry Mojito Bundt Cake

 

Many thanks to Christiane for this wonderful theme. It made a lot of bundt bakers wish they were on a real vacation. Christiane blogs at The Mom Chef : Taking on Magazines. I can’t wait to check out what the rest of the bakers have made this month. And hope you check out their posts as well.

Raspberry Mojito Bundt Cake

Here they are in Alphabetical Order!

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Raspberry Mojito Bundt Cake

Raspberry Mojito Bundt Cake
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Raspberry Mojito Bundt Cake

#BundtBakers
Course Dessert
Author Ansh

Ingredients

For the Cake

  • 3 C all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 teaspoon salt
  • 1 C unsalted butter room temperature
  • 2.5 cups granulated sugar
  • 6 large eggs
  • 2 Tbs lemon juice
  • 3 Tbs Rum
  • 1 cup cream cheese
  • 1 tbs lime zest
  • 1 Tbs chopped mint leave
  • 1/2 cup raspberries for batter more for garnish ( garnish is optional)

Syrup

  • 2 tbs sugar
  • 2 Tbs lemon juice
  • 1 tbs rum

Icing

  • 1 cup cream cheese
  • 1/2 cup powdered sugar
  • 2 tbs milk
  • 1 tsp lime zest.

Garnish (to be done a few hours ahead)

  • 1 egg white
  • sugar in a bowl
  • some raspberries and mint leaves

Instructions

  1. Preheat the oven to 350*Prepare the bundt pan - grease and flour thoroughly to ensure nothing sticks into the pan after baking.
  2. Sift together the flour, baking powder, salt and soda - at least a couple of times.
  3. Beat the butter and cream cheese until light and creamy and then add in the sugar and beat until thoroughly aired and mixed. (About 5 minutes in my stand mixer)
  4. Add in the eggs and yolks; one by one. Ensuring the batter is combined well before the next addition. Scrape down the sides as and when needed.
  5. Add the lemon juice, lemon zest, rum and beat to combine.
  6. Mix in the dry ingredients into the wet. Mix on low speed or by hand. Do not overmix. Finally add the raspberries and mix.
  7. Pour the batter in the pan and bake on middle shelf for about 60 minutes or until a cake tester inserted comes clean.
  8. Let it cool completely before unmoulding.( about an hour )
  9. Just before unmoulding, prepare the syrup.

Syrup

  1. Add the sugar and lemon juice into a small pan and set it on medium heat. Do not stir. Once the sugar melts, switch off heat, add in the rum and keep side.

Icing

  1. Cream together the cream cheese and sugar until sugar sort of dissolves. Add in the milk and mix again.

Garnish

  1. With a small brush, apply egg white on to a raspberry, roll it in sugar , lift and let it dry on a parchment paper. Repeat with all raspberries one by one.
  2. Repeat with mint leaves.
  3. Complete the cake
  4. Unmould the cake, and pour the syrup over the cake making sure to evenly distribute it.
  5. Ice the cake and apply garnish.

Recipe Notes

The candied raspberries and mint leaves were dipped in egg whites hence making them unsafe for consumption by small kids and elderly. Although I used a pasteurized egg while, I still would not recommend this technique for the said population for health risks.

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Comments 10

  1. Super…Super…Super…the look and the texture awesome… I can imagine how tasty it is.!!!…I want to make it, but the problem is egg. Can I make it without egg?

  2. I think you did a very fine job with the cake, not just the decor but the slice does say it’s got the perfect moist with the crumbs!

  3. I’m sorry that the mango didn’t turn out-but I sure love what I see! Somehow though I think the mango cake, probably still got eaten! With today’s weather the way it is, I’ll bet a taste of the tropics is delicious!

  4. Ooooh this is such a beautiful cake, and how very creative!! Just love it! Sorry to read about the mango adventure 😉 but I think this is just the best tropical holiday cake you can think of 🙂

    1. Post
      Author

      HA HA! That’s exactly what my daughter said. She was like it feels like holidays instead of vacation.. ROFL oh well!

  5. I am so glad that the mango cake didn’t work out because I adore this raspberry mojito version! It’s so gorgeous (yes, I’ll definitely be making the candied fruit and mint!) and the specks of raspberry in the cake are just calling out to me. Glorious.

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